Spinach and Mushroom Omelet with Whole Grain Toast
Start your day with a vibrant Spinach and Mushroom Omelet, packed with protein and fiber, served alongside toasted whole grain bread. This nutritious breakfast features sautéed mushrooms, onions, garlic, and fresh spinach enveloped in fluffy eggs, providing a hearty and flavorful start to your morning. Pair it with crispy, buttered whole grain toast for a well-rounded meal that fuels you for the day ahead.
- 2 large eggs
- 1 cup fresh spinach leaves (chopped)
- 1/2 cup mushroom (slices)
- 1/4 cup onion (diced)
- 1 clove garlic (minced)
- 2 tbsp milk (optional)
- 1 tbsp olive oil or butter
- 2 slices whole grain bread
- salt and pepper to taste
Heat olive oil or butter in a non-stick skillet over medium heat.
Add the diced onions and sliced mushrooms to the skillet.
Cook until the mushrooms are tender and the onions are translucent, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Remove the cooked mushrooms, onions, and garlic from the skillet and set aside.
In a mixing bowl, crack the eggs. Add milk (if using) and whisk until well combined.
Season with salt and pepper according to your taste.Heat the same skillet over medium heat and add a little more olive oil or butter if needed.
Pour the beaten eggs into the skillet, tilting it to spread the eggs evenly.
Allow the eggs to cook for a minute or two until they start to set around the edges.
- Spread the cooked mushroom, onion, and garlic mixture evenly over one half of the omelet.
Spread the cooked mushroom, onion, and garlic mixture evenly over one half of the omelet.
Sprinkle the chopped spinach leaves over the same side.
Using a spatula, gently fold the other half of the omelet over the filling. Cook for another minute or until the eggs are fully set and the filling is heated through.
Serve the Spinach and Mushroom Omelet hot alongside the whole grain toast.